Does anyone else start making one sourdough recipe and then get carried away and end up making like 4? I tend to do that on a weekend if we have nothing going on I’ll start sourdoughing (I made up a new word!) and stop only once I’ve run out of starter to work with.
That’s what happened the day I made these biscuits. I started with english muffins (recipe coming soon!) and then I got to making crackers and biscuits too. Time spent in the kitchen is therapeutic to me so that was such a fun day for me!
These biscuits are so buttery and flaky! The sourdough gives it just enough of that yeasty flavor too. They actually remind me a lot of angel biscuits which are just a cross between a dinner roll and a biscuit.
Now if you aren’t into sourdough I have a regular buttermilk biscuit recipe here. They are delicious, flaky, and buttery!
Alright, so you start by combining all of your dry ingredients in a bowl.
Cut in your butter with a pastry blender or with your fingers.
Add in your buttermilk and sourdough starter. Mix until it becomes a nice ball of dough. At this point you could cut out your biscuits and bake them up. I like to let the dough rest and ferment a while before baking them off just to make them easier to digest. If you do let the dough rest, you just cover the dough in the bowl with plastic wrap. Place the covered bowl in the fridge and let rest up to 24 hours.
After the dough has rested remove it from the fridge and roll the dough out to about 1/2 inch thick. Cut into 12 biscuits, re-rolling the dough when you can’t cut anymore. Place the biscuits in a cast iron skillet or on a baking tray.
Bake for about 15 minutes or until they are nice and golden brown on the tops. Brush the tops with melted butter and serve warm!
I really hope you give this recipe a try! They are so delicious with a breakfast for dinner meal, hot bowl of soup, or just all on their own all warm with butter and honey.
Sourdough Buttermilk Biscuits
Ingredients
- 2 cups all purpose unbleached flour
- 1 tsp sea salt
- 1 Tbsp sugar white or coconut sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup cold butter 1 stick
- 1/2 cup buttermilk
- 1 cup active fed sourdough starter
- 1 Tbsp melted butter
Instructions
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Start off by combining your dry ingredients in a large bowl.
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Add in the cold butter and cut into the dry ingredients using a pastry blender or your fingers.
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Add in the sourdough starter and buttermilk and mix until it forms a nice ball of dough.
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Cover the bowl of dough with plastic wrap and place in the fridge for 12-24 hours.
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Preheat the oven to 375F.
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Once the dough has rested remove it from the fridge and roll it out on the counter to 1/2 inch thick. If the dough stick to your work surface you can lightly flour it.
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Using a biscuit cutter, cut the dough into 12 biscuits. Reroll the dough as much as necessary until you've used all of the dough. Place cut biscuits into a cast iron skillet or on a baking tray.
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Place biscuits into the oven for about 15 minutes or until lightly golden on top. Remove from oven and then brush the melted butter over the tops of the biscuits. Serve warm.
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Oh my, this is my new favorite biscuit recipe! So buttery and delicious, will definitely be making again and again.